5 Best Christmas Cookie Recipes for Holiday Baking

Hanukkah Latkes The Ultimate Guide

Okay, let’s be real. Hanukkah isn't Hanukkah without latkes. These crispy potato pancakes are the star of the show, and everyone has their own secret to making them perfect. We’re going to break down the whole process, from choosing the right potatoes to achieving that golden-brown crunch that everyone craves.

First things first: potatoes. Russet potatoes are your best bet for classic latkes. They're starchy, which helps bind the latkes together and gives them that crispy exterior. Yukon Gold potatoes are another great option, offering a slightly sweeter flavor and a creamier texture. Avoid waxy potatoes like red potatoes, as they won't crisp up as well.

Next up: the grating. You can use a box grater, a food processor with a grating attachment, or even a mandoline (be careful!). The key is to get a consistent size for even cooking. Once grated, squeeze out as much excess moisture as possible. This is crucial for achieving crispy latkes. Use a clean kitchen towel or cheesecloth to wring out the potatoes.

Now for the batter. In a large bowl, combine the grated potatoes with grated onion (for flavor, of course!), eggs (to bind everything together), matzo meal or all-purpose flour (for structure), and salt and pepper to taste. Some people add a pinch of baking powder for extra fluffiness, but that's optional.

Heat about ½ inch of oil in a large skillet over medium-high heat. Canola oil, vegetable oil, or peanut oil are all good choices. Once the oil is hot, carefully drop spoonfuls of the potato mixture into the skillet, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.

Serve your latkes immediately with your favorite toppings. Sour cream and applesauce are the classics, but don't be afraid to get creative! Try topping them with smoked salmon, crème fraîche, or even a dollop of cranberry sauce.

Product Recommendations for Making Perfect Latkes

• Cuisinart Food Processor with Grating Disc (Around $100): This makes grating potatoes a breeze. It’s a time-saver, especially if you’re making latkes for a crowd.
• OXO Good Grips Box Grater (Around $30): A reliable and comfortable box grater is essential for every kitchen. This one is sturdy and easy to clean.
• Lodge Cast Iron Skillet (Around $25): A cast iron skillet distributes heat evenly, ensuring your latkes cook perfectly. Plus, it's a kitchen workhorse that will last for years.
• Kirkland Signature Canola Oil (Around $20 for a large bottle): Canola oil is a neutral-tasting oil that's perfect for frying.

Sufganiyot The Jelly-Filled Delight

Sufganiyot are another Hanukkah staple. These jelly-filled donuts are deep-fried and dusted with powdered sugar, making them an irresistible treat. Making them at home can seem daunting, but with a little patience and the right recipe, you can create these delicious donuts yourself.

First, you'll need to make a yeast dough. In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to go.

Next, add melted butter, eggs, salt, and flour to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for about an hour, or until doubled in size.

Once the dough has risen, punch it down to release the air. Roll the dough out to about ½ inch thickness and use a round cookie cutter to cut out circles. Place a spoonful of your favorite jelly or jam in the center of half of the circles. Top with the remaining circles and pinch the edges to seal.

Let the filled donuts rest for about 20 minutes to allow them to rise slightly. Heat about 3 inches of oil in a large pot over medium heat. Use a thermometer to ensure the oil is at the correct temperature (around 350°F). Carefully drop the donuts into the hot oil and fry for 2-3 minutes per side, or until golden brown. Drain on paper towels.

While the donuts are still warm, dust them generously with powdered sugar. Serve immediately and enjoy!

Product Recommendations for Making Sufganiyot

• KitchenAid Stand Mixer (Around $350): A stand mixer makes kneading dough a breeze. It's a worthwhile investment if you bake frequently.
• OXO Good Grips Cookie Cutters (Around $15): A set of round cookie cutters is essential for making uniform sufganiyot.
• Lodge Dutch Oven (Around $70): A Dutch oven is perfect for deep-frying because it retains heat well and prevents the oil from splattering.
• Thermoworks Thermapen Mk4 (Around $99): Accurate temperature control is crucial for deep-frying. This thermometer is fast, accurate, and reliable.
• Smucker's Jelly (Around $3 per jar): Stock up on your favorite jelly flavors for filling your sufganiyot.

Hanukkah Gelt Chocolate Coins for Everyone

No Hanukkah celebration is complete without gelt, those delightful chocolate coins wrapped in shiny foil. While you can certainly buy them at the store, making your own gelt is a fun and festive activity that kids (and adults!) will love.

All you need is some good-quality chocolate, coin molds, and foil wrappers. You can use milk chocolate, dark chocolate, or even white chocolate, depending on your preference. Melt the chocolate in a double boiler or in the microwave, stirring frequently to prevent burning.

Once the chocolate is melted, pour it into the coin molds. Tap the molds gently to release any air bubbles. Let the chocolate set completely in the refrigerator or freezer. Once the chocolate is solid, carefully remove the coins from the molds and wrap them in foil wrappers.

Homemade gelt is a fun and delicious treat that's perfect for giving as gifts or using as prizes in Hanukkah games.

Product Recommendations for Making Hanukkah Gelt

• Ghirardelli Chocolate Melting Wafers (Around $10 per bag): These melting wafers are easy to use and produce smooth, shiny chocolate.
• Wilton Chocolate Coin Molds (Around $8): These molds are perfect for creating realistic-looking chocolate coins.
• Foil Wrappers (Around $5): You can find foil wrappers specifically designed for chocolate coins online or at craft stores.

Brisket A Traditional Hanukkah Main Course

While not exclusively a Hanukkah dish, brisket is often served during the holiday, especially for larger gatherings. This slow-cooked beef is incredibly tender and flavorful, making it a perfect centerpiece for your festive meal.

There are countless variations on brisket recipes, but the basic principle is the same: slow cook the brisket at a low temperature until it's fall-apart tender. You can braise it in a Dutch oven with vegetables and broth, smoke it on a smoker, or even cook it in a slow cooker.

No matter which method you choose, be sure to season the brisket generously with salt, pepper, and your favorite spices. Onions, garlic, carrots, and celery are classic additions to a braised brisket, while a dry rub with paprika, chili powder, and brown sugar is perfect for smoked brisket.

Serve your brisket with roasted vegetables, mashed potatoes, or your favorite Hanukkah sides.

Product Recommendations for Making Brisket

• Certified Angus Beef Brisket (Price varies): Start with a high-quality brisket for the best results.
• Lodge Dutch Oven (Around $70): A Dutch oven is perfect for braising brisket because it retains heat well and seals in moisture.
• Traeger Pro 575 Wood Pellet Grill (Around $800): If you want to smoke your brisket, a pellet grill is a great option. It's easy to use and provides consistent heat and smoke.

Rugelach A Sweet Ending to Your Hanukkah Feast

Rugelach are crescent-shaped cookies filled with a sweet or savory filling. These delicate cookies are a delicious way to end your Hanukkah feast.

The dough for rugelach is typically made with cream cheese, butter, and flour, which gives the cookies a tender and flaky texture. The filling can be anything you like, from chocolate and nuts to fruit preserves and cinnamon sugar.

To make rugelach, roll out the dough into a circle and spread the filling evenly over the surface. Cut the circle into wedges and roll each wedge into a crescent shape. Bake the cookies until golden brown and serve warm or at room temperature.

Product Recommendations for Making Rugelach

• Philadelphia Cream Cheese (Around $3): Cream cheese is the key ingredient in rugelach dough, giving it a tender and flaky texture.
• Diamond Crystal Kosher Salt (Around $4): Kosher salt is a staple in baking because it dissolves easily and enhances the flavor of the other ingredients.
• King Arthur Unbleached All-Purpose Flour (Around $5): High-quality flour is essential for making delicious rugelach.